Operations Management: Oversee daily food and beverage operations, including dining areas, bars, room service, and event catering.
Staff Supervision: Recruit, train, and manage staff, including chefs, servers, bartenders, and other team members. Conduct regular performance evaluations and provide coaching as needed.
Menu Development: Collaborate with culinary staff to create and update menus, ensuring offerings align with guest preferences and seasonal trends. Focus on food quality, presentation, and cost-effectiveness.